We have created an allergen-free version of the teatime favorite. Do you dunk biscuits in your tea?
- 200g dairy-free spread, we used Pure Sunflower
- 100g caster sugar
- 50g cocoa powder
- 300g gluten-free plain flour
- 75g dairy-free spread, we used Pure Sunflower
- 90g icing sugar
- ½-1 tsp vanilla extract
- 20g cornflour
- 20g cocoa powder
- 40g dairy-free dark chocolate, melted
- Cream together the spread and caster sugar.
- Beat in the cocoa powder and flour.
- Bring this mixture into a firm dough, you might find it easier to use your hands here, add some more flour if it feels too sticky. Cover in cling film and pop in the fridge for 30mins to chill.
- To make the filling, cream the spread, icing sugar and vanilla extract.
- Beat in the cornflour, cocoa powder and melted dark chocolate. Test to see if you need to add more vanilla.
- Pre-heat the oven to 180C and line baking sheets with parchment paper.
- Roll out the dough to about the thickness of a £1 coin and cut out the biscuits. You might need to sprinkle flour on your work top and rolling pin if the dough is a bit sticky. Bourbon biscuits are traditionally rectangles with a pattern (for which you can use fork prongs) but you can choose what shape you want! We experimented with circles too.
- Place the biscuits on the baking trays and cook for about 15mins.
- Let the biscuits cool completely before sandwiching them together with the chocolate filling.
- If you want to get ahead, you can keep the chocolate filling in the fridge and biscuits in an airtight container separately for about a week, but you should eat the filled biscuits on the same day to avoid them from becoming soggy.